Course: main, vegetable
Cuisine: American, Southern
Keyword: greens, side dish, vegetables
Kale, collards, turnip greens, and mustard greens are dark leafy winter greens that are nutritional powerhouses and familiar friends on the Southern table. Look for brightly colored greens free of brown spots, yellowing edges, or limp leaves. The best way to clean greens is to first remove the tough stalks and stems. Fill a clean sink with cold water. Place the greens in water and swish around, allowing the grit to fall to the bottom the sink. Lift greens out of the sink and transfer to a large bowl and rinse the sink. Repeat the process at least three times or more as needed until no grit remains.